Question List for "Introductory Foods"

Pages: 1 ... 44 45 [46] 47 48 ... 59
  Topics Views Last post
Food and Culinary Arts » Compared to cooking in a conventional oven, current recommendations are that meats cooked in a ... New
Started by tfester
 56 Aug 1, 2020
Food and Culinary Arts » Are black pepper and hot peppers or chili peppers from the same plant genus? New
Started by tfester
 50 Aug 1, 2020
Food and Culinary Arts » Provide and explain several reasons for cooking foods. New
Started by cookcarl
 27 Aug 1, 2020
Food and Culinary Arts » Describe superheated liquids and explain under what circumstances this may occur. New
Started by karateprodigy
 31 Aug 1, 2020
Food and Culinary Arts » Latent heat does not result in a change in temperature. New
Started by amal
 62 Aug 1, 2020
Food and Culinary Arts » Microwave ovens for consumer are generally 600-700 watts. New
Started by chandani
 28 Aug 1, 2020
Food and Culinary Arts » The manufacture of microwave ovens is regulated by New
Started by luminitza
 28 Aug 1, 2020
Food and Culinary Arts » Table salt is usually produced by New
Started by Alygatorr01285
 34 Aug 1, 2020
Food and Culinary Arts » If a recipe calls for 1 teaspoon of a fresh herb, how much of a dried herb should you use? New
Started by sarasara
 94 Aug 1, 2020
Food and Culinary Arts » Foods cooked in the microwave oven should be turned, stirred, or relocated in the oven during the ... New
Started by bobthebuilder
 65 Aug 1, 2020
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